Fried eggs nestled in a bed of sweet potato noodles tossed with Moroccan spice. My current obsession and a daily staple, served with salad and harissa these tasty morsels make for a great breakfast lunch or dinner.
NOTE:
*I personally like the sweet potato a tiny bit burnt as it becomes caramelized and extra sweet. However, feel free to adjust cooking times to suit yourself. * Don't stress if the sweet potato seems a little uncooked - unlike normal potatoes, sweet potato doesn't contain the enzyme solanine in it's raw state, so it can safely be consumed uncooked. *Feel free to use any spice mix you like, whether that be store bought Moroccan spice, ras el hanout, or something entirely different. Cook to your preference .
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Meet KarriWhen not busy in the kitchen cooking vegetables you'll find Karri busy growing them, painting them or (if all else fails) thinking about them. Archives
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